Crispy Brussels Sprouts with Tahini Yogurt

“Brussels sprouts are hard to grow, but worth the effort,” believes Josh Carter, Manager of our organic Market Garden. “They’re a long season crop, taking over 100 days to reach maturity. They’re also a hungry crop that demands really fertile soil, and the insects (flea beetles and cabbage worms) love them, too. We top the plants in late August to encourage uniform growth of the sprouts, and we start harvesting them as baby Brussels sprouts in early September. They’re easier to harvest and taste better after a couple of frosts. You can pick them individually off the stalk or harvest the entire stalk at once. They often have some disease (alternaria) on the outer leaves, but this is often just cosmetic and can be peeled off.”

One of Chef Jim’s favorite ways to use Brussels sprouts is in this Moroccan-inspired dish, using a savory yogurt to pair with the sweetly-seasoned roast vegetable. This dish has proved to be a favorite of school cafeterias, too, so make sure to pass it down to the kids’ table!


Roasted Brussels Sprouts

  • 2 lb. Brussels sprouts, cut in half
  • 2 T oil
  • 2 t Moroccan seasoning (blend recipe below)
  • 1 t maple syrup
  • ½ bunch cilantro
  • ¼ C dried cranberries
  • Salt to taste


  • ½ C plain yogurt
  • 1 T tahini
  • 1 clove garlic, chopped
  • 1 T fresh chives, chopped
  • 1 t lemon juice
  • Salt to taste

Moroccan Spice Blend - found at

  • 1 t ground cumin
  • 1 t ground ginger
  • 1 t salt
  • 3/4 t black pepper
  • ½ t ground cinnamon
  • ½ t ground coriander
  • ½ t cayenne
  • ½ t ground allspice
  • ¼ t ground cloves


  1. Preheat oven to 400ºF.
  2. In a bowl, toss the Brussels sprouts with the oil, Moroccan seasoning, maple syrup, and salt. Place everything on a baking sheet lined with parchment paper. Cook in oven until brown and crispy, about 15 minutes.
  3. While the sprouts are cooking, combine the yogurt, tahini, garlic, chives, lemon juice, and salt in a bowl. Set aside.
  4. Once the sprouts are done cooking, place them back in a bowl and toss with the cilantro and dried cranberries.
  5. Spoon the yogurt onto a plate or a bowl and place the Brussels sprouts on top. Sprinkle with more chopped cilantro and serve warm.

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